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Pumpkin-Maple Custard Cups

Prep Time:

30 min

Total Time:

4 hr 30 min

Makes:

What You Need

1 pkg. (6-serving size) JELL-O Vanilla Cooked Pudding and Pie Filling

2 cups milk

1 cup canned pumpkin puree

1/2 tsp. pumpkin pie spice

6 Tbsp. maple-flavoured or pancake syrup

6 PEEK FREANS Ginger Crisps

1/4 cup chopped pecans, toasted

Make It

BEAT dry pudding mix, milk, pumpkin and spice in microwaveable bowl with wire whisk until well blended. Microwave 9 to 11 min. or until mixture comes to boil, stirring every 2 min.; cool 10 min.

SPOON 1 Tbsp. of the syrup into each of six 1/2-cup custard cups; cover evenly with the pudding mixture. Top with cookies; cover. Refrigerate least 4 hours or overnight.

RUN knife around edge of each custard cup to loosen dessert from cup. Invert desserts onto dessert plates just before serving. Sprinkle each with 2 tsp. of the pecans. Store leftover desserts in refrigerator.

Kraft Kitchens Tips

How to Make Your Own Pumpkin Spice

Mix 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/4 tsp. ground cloves until well blended. Store in tightly covered container at room temperature.

K:44060v1ec:88030

(4)

Rated

by chochi on 10/9/2008
" I love this recipe!! A great alternative for those of us that do not like pie pastry. I make it in a shallow casserole dish and scoop it into bowls - not as pretty, but just as yummy."

See All Ratings and Comments

Serving Size = 1/2 cup (125 mL)

Nutritional Information

Calories

270

Total fat

7 g

Saturated fat

2 g

Cholesterol

5 mg

Sodium

190 mg

Carbohydrate

50 g

Dietary fibre

2 g

Protein

4 g

Vitamin A

80 %DV

Vitamin C

2 %DV

Calcium

15 %DV

Iron

8 %DV

Nutrition Bonus

This recipe is an excellent source of vitamin A.